Don't wait for Oktoberfest to indulge in a German-style supper featuring chicken in a rich brown sauce.

Ingredients

10

chicken thighs (about 3 lb), skin removed

1

medium onion, sliced

3

tablespoons Progresso™ chicken broth (from 32-oz carton)

2

tablespoons paprika

1/2

teaspoon salt

3

cups uncooked egg noodles

3

tablespoons cornstarch

3

tablespoons cold water

1

container (8 oz) sour cream-and-chive potato topper

Directions

1In 3 1/2- to 4-quart slow cooker, place chicken and onion. In small bowl, mix broth and paprika; pour over chicken. Sprinkle with salt.

2Cover; cook on Low heat setting 7 to 8 hours.

3About 20 minutes before serving, cook and drain noodles as directed on package.

4Remove chicken and onion from cooker, using slotted spoon. Place on serving platter; cover to keep warm. In small bowl, mix cornstarch and water; stir into juices in cooker. Increase heat setting to High. Cover; cook about 10 minutes or until thickened. Stir in potato topper. Pour sauce over chicken. Serve over noodles.

Expert Tips

You can serve this creamy chicken dish over spaetzle (tiny German noodle) instead of the egg noodles.